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Palicio de Fefiñanes 2008


 

Enologist: Moncho
D.O.
Rias Baixas
Grapes:
Albariño
Ageing:
Stainless Steal

"This light gold wine offers an attractive nose of baking spices, mineral, and lemon-lime. Straightforward on the palate with good flavors and moderate length, it will drink well over the next two years."
- Wine Advocate (June 09), 88 pts

90 pts - Wine & Spirits Magazine (Aug. 09)

"Light gold. Musky pear and quinine aromas become richer with air, taking a turn to melon and yellow plum. Sappy orchard fruit flavors are braced by dusty minerals, which add a pleasantly bitter bite to the back end. Finishes with very good persistence and a strong echo of lemon zest. Boasts a good balance of energy and depth. "
- International Wine Cellar (Sept. 2008), 90 pts

Additional Information


The Estate
Founded in 1904, Palacio de Fefinanes is housed inside a spectacular baronial palace which sits on the lovely main square of coastal Cambados. The facility was built in 1647 by vicount of Fefiñanes Gonzalo Sarmiento Valladares (1583-1659) and is currently owned by Juan Gil Careaga. Palacio de Fefiñanes was the first producer to bottle wine under the D.O. Rías Baixas denomination. The label design dates from 1928 and shows an engraving of the Fefiñanes Palace.




The Vineyards
Produced in the Rias Baixas region, where the vineyards are quite windy due to the proximity of the Atlantic Ocean. It also provides acidity and freshness to the wine. The winery has only a token acreage, and buys its Albariño grapes from producers under long-term contract and with technical assistance from the winery's enologist.








 

 

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Publication Date Score Vintage Comments
Wine Spectator 11/2010 90 2005 This polished red shows oak flavors of chocolate and spice, framing black cherry and savory herb notes over firm tannins. There's density, but this remains graceful. Drink now through 2013. 1,400 cases made. –TM
Wine & Spirits 12/2008 91 2003 Black, dense and arresting in its juicy cherry flavor, this emphasizes fruit-driven tannin, like the skin of a plum. It's sleek and clean for all its power. Cellar this for a few years to mellow its intensity, then serve with braised lamb.

 

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